82-Lancaster Farming, Saturday, September 16,1989
Home On The Range
Eye-Appealing Recipes Create An Elegant Buffet
Whether you’re entertaining
with a black-tie reception or an
impromptu bash, tempting foods
for nibbling can make for a truly
memorable occasion. Mix and
match for the appetizers—from
sweet to savory, hot to cold, classy
to casual —for winning combina
tions.
Before you start cooking, take a
few minutes to scrutinize your
menu. Have you balanced rich and
highly seasoned foods with
simple, fresh items? Are you able
to keep hot foods hot, cold foods
cold? Have you included some
room temperature snacks such as
crackers, nuts and cheese? Roasts
and a large ham are favorites for
buffet meats. Serve hot or cold and
carve the meat across the grain into
thin slices when ready to serve.
For more recipes, send for bro
chures to the following: American
Dairy Association, 6300 N. River
Road, Rosemont, IL 60018, and
The National Live Stock & Meat
Board, 444 N. Michigan Avenue,
Chicaeo. IL 60611.
STAINED GLASS
FINGER GELATIN
5 small boxes gelatin, varied
colors
1 8-ounce bowl whipped
topping
Dissolve one box of any flavor
gelatin in 1 cup boiling water. Pour
% cup into glass dish. Set in
refrigerator utnil firm. Cool
remaining 'A cup but do not refrig
erate. When 'A cup is cool, mix
into it 2 heaping tablespoons of
whipped topping. When % A cup in
refrigerator is set, spread whipped
layer evenly over it. Repeat same
steps with next four flavors of
gelatin. When set, cut into 1-inch
squares. Lift out of dish with a spa
tula and arrange on a large plate.
Can easily be picked up with fin
gers and, contributor writes, “you
will also receive many
compliments.
Important: Each layer must be
set before adding the next or colors
will blend.
Pat Emerbrink
Duncannon
CHEESE PUFFS
'A pound American cheese,
grated
'A cup butter
'/ cup sifted flour
Dash salt
Place all ingredients in bowl.
With fingers, blend until smooth.
Chill 'A hour. Form into 'A -inch
balls. Place on cookie sheet. Chill.
Bake at 350 degrees for 10 to IS
minutes. Yields: 2'A dozen.
Anne Mitchell
Berks Co. Dairy Princess
Recipe Topics
If you have recipes for the topics listed below, please
share them with us. We welcome your recipes, but ask that
you include accurate measurements, a complete list of ingre
dients and clear instructions with each recipe you submit.
Send your recipes to Lou Ann Good, Lancaster Farming,
P.O. Box 609, Ephrata, PA 17522.
Sept.
23-
30-
Oct.
»n or season,, .apt mars quick and eai pre
pare, appealing to your guests and easy on the waistline. To “meat” your party needs,
send for “Light Bites In Minutes” at the National Live Stock and Meat Board, Depart
ment LBME, 444 North Michigan Avenue, 18th Floor, Chicago, IL 60611. There is no
charge for the brochure, but be'sure to Include a self-addressed stamped #lO
envelope.
If you’d like to serve these attractive foods to your guests, request “Specials for
Spring” by writing to the American Dairy Association, P.O. Box 760, Rosemont, IL
60018-4289. Be sure to Include a self-address stamped business envelope and 25
cents for each brochure requested.
CHICKEN BREASTS
TARRAGON
'A cup butter
'/« cup minced fresh parsley
1 clove garlic, crushed
1 teaspoon tarragon, crushed
'A teaspoon salt
'A teaspoon pepper
Squash
Low Cholesterol
October Is Pork Month
4 large chicken breasts, split and
boned
Preheat oven to 425 degrees.
Cream butter; combine with pars
ley, garlic, tarragon, salt and pep
per. (Or place all these ingredients
in food processor with steel knife
and process a few seconds until
blended). Loosen skin on one side
of each chicken breast, keeping
remaining outer edges intact, just
enough to form a pocket. Place
about 1 tablespoon butter-herb
mixture in each pocket. Close
pocket and press, smoothing mix
ture under skin. Place chicken,
skin side up, in shallow baking
pan. Bake 35 to 40 minutes, bast
ing occasionally with pan drip
pings. Garnish serving platter with
watercress and orange basket, if
desired.
CRISPY ITALIAN CHICKEN
1 cup coarsely crushed seasoned
croutons
'A cup grated Parmesan cheese
1 teaspoon Italian seasoning
'/« teaspoon pepper
'A cup tomato puree
1 egg, beaten
6 chicken wings, cut into 2
pieces each at joint, end discarded
'A cup butter, melted
Preheat oven to 400 degrees.
Combine croutons, cheese and
seasonings; mix well. Combine
tomato puree and egg. Dip chicken
in tomato mixture; then coat with
crouton mixture. Place chicken in
9-inch square baking pan; drizzle
with melted butter. Bake 20 to 25
minutes, or until chicken is tender.
Serve hot or cold. Yields: 12.
MEATBALLS IN SPICY RED
PEPPER SAUCE
1 pound ground beef
1 red bell pepper
3 tablespoons dried bread
crumbs
1 egg, beaten
2 tablespoons chopped parsley
2 cloves garlic, minced
V* teaspoon salt
'A teaspoon ground red pepper
1 small onion, finely chopped
2 cloves garlic, minced
1 tablespoon olive oil
1 teaspoon cornstarch
'A cup beef broth
'A cup dry white wine
1 tablespoon tomato paste
'A teaspoon dried thyme leaves
Place red pepper on rack in
broiler pan so surface of pepper is
3 to 5 inches from heat. Broil 10 to
15 minutes or until skin blisters,
turning occasionally. Place pepper
in paper bag; close and let stand 15
to 20 minutes. Meanwhile com
bine ground beef, bread crumbs,
egg, parsley, garlic, salt and
ground red pepper. Mix lightly but
thoroughly. Shape meat mixture
into 35 meatballs (about 1 teas
poon meat mixture for each) and
place on roasting pan or jelly roll
pan; reserve. Remove loosened
skin and seeds from pepper, cut
into 'A -inch pieces; reserve. Cook
and stir onion and garlic in oil in
large frying pan 2 to 3 minutes.
Combine cornstarch and beef
broth. Add cornstarch mixture,
wine, tomato paste, thyme and
reserved red peppers to frying pan.
Cook over low heat 10 to 12
minutes, stirring occasionally.
Meanwhile bake reserved meat
balls at 325 degrees for 10
minutes. Remove meatballs, drain
on absorbent paper. Stir meatballs
into sauce. Serve hot.
CREAMY GARLIC &
BACON PITAS
6 slices bacon, halved
2 cloves garlic
1 tablespoon slivered almonds,
toasted
2 ounces Neufchatel or light
cream cheese
2 tablespoons plain yogurt
'A teaspoon Worcestershire
sauce
1 pita bread, split
6 large strawberries, sliced
Boston or leaf lettuce
Place bacon on microwave-safe
rack; cover with paper towel and
microwave at HIGH 5 to 6
minutes. Roll up half of the slices
to make 6 bacon curls. Crumble
remaining bacon; reserve. Mean
while, place garlic and almonds in
blender or processor; cover and
blend until finely chopped. Add
cheese, yogurt, and sauce; cover
and blend until fairly smooth. Stir
in reserved bacon. Spread each
pita circle with bacon mixture.
Place strawberries around outer
edge; arrange lettuce in center and
top with bacon curls. Cut into
quarters to serve. Makes 8 pieces,
about 77 calories per piece.
(Turn to Pago B 4)